وصفات: Goulash

Goulash

Although many people think that goulash is a thick stew, the genuine Hungarian goulash is actu­ ally a substantial soup. It is best when made from different cuts of beef, such as chuck and rump. Sometimes it is made with both beef and pork. It is often served as a main dish followed by a non-meat second dish or a dessert.

المقادير 2 lb. beef chuck or rump (or 1 lb.   each)   3 tbsp. vegetable oil   1/2 c. finely chopped onion   1 tbsp. paprika   1 tsp. salt   1 tsp. caraway seeds   2 tbsp. tomato paste   1 c. beef broth   4 medium potatoes   8 c. (2 qts.) water   1 medium green pepper, seeded and   cut into strips   pinched noodles (see recipe on   page 43)

طريقه التحضير
		1. Cut meat into ¥-inch cubes (meat is
		easier to cut if slightly frozen).
		2. In a kettle or Dutch oven, heat oil
		over medium heat for 1 minute.
		Add onion and cook until
		transparent.
		3. Add beef cubes, paprika, salt, and
		caraway seeds and cook for about
		10 minutes, stirring frequently.
		4. In a small bowl, stir tomato paste
		into ¥ c. beef broth. Add to beef
		mixture and stir. Simmer for 30
		minutes.
		5. Peel potatoes and cut into bite-sized
		pieces.
		6. Add potatoes, remaining beef broth,
		and 8 c. water to kettle. Bring to a
		boil and simmer for 15 minutes.
		7. Return soup to a boil, add pepper
		strips and pinched noodles, and
		cook for 10 more minutes, until
		noodles are tender.
Preparation time: 30 minutes Cooking time: 65 to 75 minutes Serves 4 to 6

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